European and American cuisine

Tomatoes stuffed with Rice Forcemeat.— Cut the blossom side from 6 tomatoes, scoop them out, and season each one with a little salt and pepper. Place 3 tablespoonfuls rice in a saucepan over the fire, cover with cold water, and cook 10 minutes ; then drain in a sieve and rinse off with cold water. Melt 1 ounce butter in a small saucepan, add 1 fine-chopped onion, y, fine-cut green pepper without the seeds, cook 6 minutes ; add 6 fine-cut mushrooms, 3 tablespoonfuls of the tomato which was scooped out ; season with 1 even teaspoonf ul salt, Y4 teaspoonf ul pepper, add the rice, cook 6 minutes ; then fill the tomatoes with this preparation, place them with the open side downward in a buttered tin pan, pour a little melted butter over each one ; set in a hot oven, and bake till done ; if the tomatoes should get too brown, cover with buttered paper. This quantity will fill 6 large tomatoes or 10 medium-sized ones. Care must be taken to remove them as soon as done ; it will take from 20 to 25 minutes to cook them. Tomatoes à la Traviata. — Wash and wipe 4 medium-sized tomatoes, cut them in halves. Place a deep frying pan over the fire with 2 ounces butter, add 1 gill of fine-chopped onion, cook 5 minutes without browning ; put in the tomatoes ; sprinkle over 1 even teaspoonf ul salt, 7, even teaspoonful white pepper, cover and cook 6 minutes ; then turn the tomatoes, cook without a cover 5 minutes longer. Lay the tomatoes carefully on a hot dish, pour the sauce over, and serve. They may also be used as a garnish. Tomatoes, Baked. — Scald 6 tomatoes in boiling water, remove skins, cut into halves, squeeze each half lightly in the hand to press out the moisture ; lay them in a round tin pan, pour over 1 ounce melted butter, sprinkle 1 even teaspoonful. salt and Vt teaspoonful pepper on them, and bake 10 minutes in a hot oven, basting frequently. Arrange nicely on a warm dish, or use as a garnish for chicken saut6 or beefsteak. Tomatoes, Roasted. — Put 6 medium-sized tomatoes in a bowl, pour over boiling water, remove the skins, cut a piece from tops, scoop out, season with Ys tablespoonful seasoning salt, equally divided ; put a small piece of butter into each one ; place in a buttered pan ; pour a little melted butter over each, put on the pieces cut off, set the pan in a hot oven, and bake 15 minutes ; then carefully remove them with a pancake turner to a hot dish, and serve. Tomato Gratinés. — Scald and remove the skins from 6 ripe tomatoes, cut them in halves, press out the seeds ; melt 1 ounce butter in a saucepan, put in the tomatoes, sprinkle over 1 even tea- spoonful salt and 1/8 even teaspoonful pepper, cover and cook 5 miiif utes ; turn and cook 5 minutes longer. In the meantime place a small saucepan with 1 ounce butter over the fire, add 1 gill fine-chopped onion, cook 3 minutes ; add Y^ fine-chopped green pepper without the seeds, 6 fine-chopped mushrooms, Ys giU fine-chopped cooked ham, and 1 even teaspoonf ul salt, cover and cook 5 minutes without browning. Put the tomatoes in a buttered dish ; add the sauce from the saucepan, sprinkle over 3 tablespoonfuls grated cheese and 1 tablespoonful grated bread, also a little melted butter, and bake till light brown, then serve in the same dish. The cheese may be omitted if not liked.